Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-10-05
SCIENTIFIC COOKERY.
TAPIOCA CREAM.

TAPIOCA CREAM.
One-half teacup of tapioca soaked
in one pint of new milk over night;
in the morning add one quart of milk;
boil in double boiler or a pail set in
water until the tapioca is soft; then
add three eggs, whites and yolks
beaten separately and one teacup of
sugar; cook only g. moment after add
ing the eggs. Serve very cold.
ORANGE PIE.
Take the juice and grated rind of
one orange; one small cup of sugar;
yolks Of three eggs; one tablespoon OF
corn starch, make smooth with milk;
piece of butter as large as a chestnut,
| and one cup of milk. Beat the whites
of the three eggs with sugar and place
on the top after the pie is baked, leav-
ing in the oven until Drowned.
BOILED FROSTING.
One cup of water, one pound of pull
verified sugar and the whites of four
eggs; boil the sugar and water until It
becomes q thick syrup; beat the eggs
to stiff froth and stir them slowly
into the syrup while hot. This is very
nice put between layers of cake and
over the top. Flavor with lemon or
vanilla.
CRUMB PIE.
This makes five pies. Bake without
top crust. One cup molasses and
one cup warm water, one teaspoonful
soda, one teaspoonful cinnamon, mix
and put in pie plates. Then take four
cups flour, / = cups sugar and one cup
lard. Crumb it together and put on
top and bake.
TOMATO SOUP.
Twelve fresh tomatoes or one large
can, one quart OF boiling water, two
small onions, ore carrot, one turnip
and three sprigs of parsley or one OF
celery; cut all fine and boil one hour.
AS the water boils away add more, so
that the quantity may remain the
same, and season with q tablespoon
full each of salt and sugar, and one
half spoonful of pepper. Cream g.
tablespoonful of butter with two
heaping tablespoonful of flour; add
this to the soup and boil five minutes,
then strain and it's ready for use.
sTEWED APPLES
Eight apples about size, peel and
take out the core, put in a preserving
Pcohj OO hOO 1oJ OuC CUONO UuO
other; put in one.half pound loaf
sugar and as much water as will near
ly cover the apples; stew them till
soft, take out with spoon, being
careful not to break the apples. Boil
the syrup till you have only little,
strain and pour round the apples. Fill
the apples with bright jelly.
BEEF SOUP.
Four pounds of shin of beef, four
quarts Of water, six onions, four car
rots, two turnips, all chopped fine;
pepper and salt. Put the meat to boil,
and at the end of four hours add the
vegetables and cook one hour longer.
CORN FRITTERs.
Crate cold boiled corn from the cob,
season, add three beaten eggs and SUI
fcient flour to give them consistency.
Drop in large spoonfuls into boiling
lard or dripping, and fry q nice brown.
Canned corn may be used.
GREEN APPLE PIES.
Crate raw xgood apples, add a cup
Of sugar, three tablespoonful of melt.
ed butter, four eggs, g. little lemon Juice,
few dried currants and q little spice.
Line plates with paste, fill and bake
without an upper crust.
COTTAGE PUDDING.
Two cups of flour, one cup each OF
sugar and milk, two eggs, two table
spoonfuls of butter, two teaspoonfuls
Of baking powder. Flavor with lemon
and bake one-half hour. Serve with
cream or sauce.
CUSTARD PIE.
One egg, one heaping tablespoonful
of sugar, one level tablespoonful each
of corn starch and butter, one pint of
sweet milk. Flavor to taste and bake
with one crust.